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Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri

Predator colour preference enables the recognition of prey items, and can be useful when designing potential feed. However, the preferred food colour varies depending on the surrounding background colour and light intensity. This study aimed to determine whether the food colour can increase the pref...

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Main Authors: Ismail, Syahira, Christianus, Annie, Chen, Cheng-Ann, Kawamura, Gunzo, Lim, Leong-Seng, Abd Halid, Nur Fatihah
Format: Article
Published: Springer 2023
Online Access:http://psasir.upm.edu.my/id/eprint/109541/
https://link.springer.com/article/10.1007/s12562-023-01717-2?error=cookies_not_supported&code=a381d26f-210d-4ef5-b199-6fde1eb0397b
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spelling my.upm.eprints.1095412024-12-17T03:35:15Z http://psasir.upm.edu.my/id/eprint/109541/ Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri Ismail, Syahira Christianus, Annie Chen, Cheng-Ann Kawamura, Gunzo Lim, Leong-Seng Abd Halid, Nur Fatihah Predator colour preference enables the recognition of prey items, and can be useful when designing potential feed. However, the preferred food colour varies depending on the surrounding background colour and light intensity. This study aimed to determine whether the food colour can increase the preference for non-live food, as seahorses prefer live food. Food colour preferences were determined by observing the first response (approach and ingestion) of a sub-adult Hippocampus barbouri, using different background colours. Seahorses (SL: 7.56 ± 0.35 cm and WW: 0.58 ± 0.10 g) were reared in tanks with red, blue and green backgrounds. Sergestid shrimp Acetes sibogae (TL: 1.00 ± 0.05 cm), were used as the tested food, dyed blue, green, red or yellow, while non-dyed shrimp were used as a control. During the trial, shrimp of two different colours were presented against three different backgrounds within the seahorse’s visual field. The frequency of the first response was recorded, and a quantitative analysis was made using a chi-square of independence test and Thurstone’s law of comparative judgment. Against all backgrounds, the first response was significantly biased toward non-dyed shrimp. Yellow- and green-dyed shrimp were also significantly preferred against green and red backgrounds, respectively. Thus, this study demonstrated that sub-adult H. barbouri has colour preferences. However, further study is required to confirm colour vision in H. barbouri. Springer 2023-09-02 Article PeerReviewed Ismail, Syahira and Christianus, Annie and Chen, Cheng-Ann and Kawamura, Gunzo and Lim, Leong-Seng and Abd Halid, Nur Fatihah (2023) Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri. Fisheries Science, 89. pp. 801-808. ISSN 0919-9268; eISSN: 1444-2906 https://link.springer.com/article/10.1007/s12562-023-01717-2?error=cookies_not_supported&code=a381d26f-210d-4ef5-b199-6fde1eb0397b 10.1007/s12562-023-01717-2
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Predator colour preference enables the recognition of prey items, and can be useful when designing potential feed. However, the preferred food colour varies depending on the surrounding background colour and light intensity. This study aimed to determine whether the food colour can increase the preference for non-live food, as seahorses prefer live food. Food colour preferences were determined by observing the first response (approach and ingestion) of a sub-adult Hippocampus barbouri, using different background colours. Seahorses (SL: 7.56 ± 0.35 cm and WW: 0.58 ± 0.10 g) were reared in tanks with red, blue and green backgrounds. Sergestid shrimp Acetes sibogae (TL: 1.00 ± 0.05 cm), were used as the tested food, dyed blue, green, red or yellow, while non-dyed shrimp were used as a control. During the trial, shrimp of two different colours were presented against three different backgrounds within the seahorse’s visual field. The frequency of the first response was recorded, and a quantitative analysis was made using a chi-square of independence test and Thurstone’s law of comparative judgment. Against all backgrounds, the first response was significantly biased toward non-dyed shrimp. Yellow- and green-dyed shrimp were also significantly preferred against green and red backgrounds, respectively. Thus, this study demonstrated that sub-adult H. barbouri has colour preferences. However, further study is required to confirm colour vision in H. barbouri.
format Article
author Ismail, Syahira
Christianus, Annie
Chen, Cheng-Ann
Kawamura, Gunzo
Lim, Leong-Seng
Abd Halid, Nur Fatihah
spellingShingle Ismail, Syahira
Christianus, Annie
Chen, Cheng-Ann
Kawamura, Gunzo
Lim, Leong-Seng
Abd Halid, Nur Fatihah
Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri
author_facet Ismail, Syahira
Christianus, Annie
Chen, Cheng-Ann
Kawamura, Gunzo
Lim, Leong-Seng
Abd Halid, Nur Fatihah
author_sort Ismail, Syahira
title Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri
title_short Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri
title_full Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri
title_fullStr Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri
title_full_unstemmed Synergetic effects of tank background and food colouration on feeding preferences of seahorse Hippocampus barbouri
title_sort synergetic effects of tank background and food colouration on feeding preferences of seahorse hippocampus barbouri
publisher Springer
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/109541/
https://link.springer.com/article/10.1007/s12562-023-01717-2?error=cookies_not_supported&code=a381d26f-210d-4ef5-b199-6fde1eb0397b
_version_ 1818835929443336192
score 13.222552

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